Banana Cream Pie Parfaits

SERVINGS: 4 PARFAITS

These parfaits layer velvety banana cream with a light almond cookie crumble and fluffy whipped topping—offering all the flavor of banana cream pie in a fun, portion controlled, no-bake format.

Ingredients:

Banana Cream Layer

1 ripe banana (use just ½ if watching sugar even more closely)
1 box (1 oz) sugar-free vanilla pudding mix
1 ½ cups unsweetened almond milk
½ tsp banana extract (optional for extra flavor)
½ cup Greek yogurt (plain, unsweetened)

Cookie Crumble Base

¾ cup almond flour
1 tbsp monk fruit sweetener
1 tbsp melted butter

Whipped Topping

½ cup heavy whipping cream
1 tbsp powdered monk fruit sweetener
¼ tsp vanilla extract

Optional Garnish:

Thin banana slices
Dusting of cinnamon or crushed sugar-free wafers

Instructions

1. Make the Cookie Crumble: In a small bowl, mix almond flour, butter, and sweetener. Toast lightly in a skillet over medium heat for 3–4 minutes, then let cool.
2. Make the Banana Cream: In a blender or mixing bowl, combine banana, pudding mix, almond milk, banana extract, and Greek yogurt. Blend until smooth and chill for 20–30 minutes to thicken.
3. Whip the Cream: Beat whipping cream, sweetener, and vanilla until soft peaks form.
4. Assemble Parfaits: In 4 small glasses or jars, layer:
1–2 tbsp cookie crumble
¼ cup banana cream
Spoonful of whipped cream
5. Repeat: Repeat layers if desired.
6. Chill: Refrigerate for at least 1 hour before serving. Garnish with banana slices or cinnamon.

NUTRITION Per Serving % of Daily Value

Calories 220 —
Total Fat 17.1g —
Saturated Fat 7.3g —
Polyunsaturated Fat 0.8g —
Monounsaturated Fat 5.2g —
Trans Fat 0g —
Cholesterol 48mg —
Sodium 160mg ~7%
Total Carbohydrates 9.6g —
Dietary Fiber 2.3g —
Total Sugars 3.6g —
Protein 5.8g —
Vitamin A 110mcg ~12%
Vitamin C 3.1mg ~3%
Vitamin D 0.2mcg ~1%
Potassium 240mg ~2%
Calcium 110mg ~8%
Iron 0.8mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here